Saturday, October 9, 2010

Afternoon Cooking Project

Toffee apples, yes indeed. With Natalie being called out a lot, extended sessions in the garden, out of earshot of the house, didn't seem such a good idea. I got most of what I wanted done, but it became clear that the remainder of the job would have to happen another day.

And so we decided to answer Younger Son's curiosity regarding the tray of Toffee Apples he spotted in Woolworth's this morning. The tray was empty, so I tried to explain - but then I thought: no, how difficult can a stupid toffee apple be?

Not very, would be the answer. Sugar, water, a little cream of tartar for flavour, a dash of colour, a heap of boiling, and periodic drops into a bowl of icewater. When you hear the syrup make crackling noises as it hits the water, turn off the heat. Dip your apples (this stick goes in first!) and swirl until coated. Leave stickside-up on greased baking paper. Done.

Note: probably wasn't clever of me to refrigerate the apples. Those beautiful specimens do NOT have a delicate, crumbly toffee coating. They have about two millimetres of sugary armour. Eating the bastards is a hell of a job that has taken all three children outside, with a small hammer...


  1. Indeed a simple recipe, we came across it in the Horrible Science Book 'Chemical chaos' which help illustrate the principles of transition states - toffee vs fudge.

  2. Barnes, I know those transition states all too well. I have a recipe for sweet chilli sauce that I made a while back - basically vinegar + sugar + chillis. At cooking heat it all looks much the same, but the difference when cooling was between sweet chilli sauce and sweet chilli toffee.

    Strangely, sweet chilli toffee doesn't work quite as well in stir fries...

  3. Sorry Dirk, I realised I'm commenting occasionally and you probably have absolutely no idea who I am - I'm a Brisbanite who got here a while ago via JB's blog. I've enjoyed a couple of your books in the past - Coasting and I think one other, and have particularly been interested in the gardening and cooking adventures here. I'm a keen gardener, but am restricted to suburban block scale.

  4. Hey, Timmo - thank you for the introduction. The nature of blogging is such that if I really objected to strangers, I'd be a bit of an idiot for posting, wouldn't I? But it's nice to know the connection and the background and all. Welcome aboard!

  5. How cool is that well? done FH